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Pasta with Whiskey, Wine, and Mushrooms — Fresh homemade recipe photo

Pasta with Whiskey, Wine, and Mushrooms

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I first made this when I was trying to find something hearty enough for autumn but simple enough that I wouldn't dread the cleanup. The whiskey in it isn't a gimmick — it's what makes the sauce cling to every strand of pasta and gives you that warm, slightly sweet backbone once everything has married together.
I keep good bourbon within arm's reach because I use it almost weekly now, but any mid-shelf whiskey works. The mushrooms need to brown properly rather than steam, so give them room in the pan, and don't skip deglazing with wine — that liquid captures every bit of flavor stuck to the bottom.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: American
Calories: 580
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 1 pound dried pasta spaghetti, linguine, or rigatoni
Butter & Oil
  • 3 tablespoons unsalted butter
  • 4 tablespoons olive oil
Mushrooms & Aromatics
  • 1 pound cremini mushrooms sliced thickly
  • 5 cloves garlic minced
Liquids & Seasoning
  • 1/2 cup dry white wine Pinot Grigio or Sauvignon Blanc
  • 1/3 cup whiskey or bourbon
  • 1 teaspoon smoked paprika
  • salt and freshly ground black pepper to taste
Garnish
  • 1/4 cup fresh parsley chopped
  • Parmesan cheese for serving

Method
 

  1. Cook pasta in salted boiling water according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
  2. Meanwhile, melt butter with olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook undisturbed for 3-4 minutes until golden brown on one side, then stir and continue cooking until all sides are browned (about 6-8 minutes total). The pan should have some dark bits stuck to the bottom.
  3. Push mushrooms to the edges of the pan and add garlic in the center. Cook for 30 seconds until fragrant but not golden — you don't want it bitter.
  4. Pour in white wine and scrape up all the browned bits from the bottom with a wooden spoon. Let bubble vigorously for about 2 minutes to cook off the alcohol.
  5. Add whiskey, smoked paprika, salt, and pepper. Stir to combine and let simmer another minute until the sauce reduces slightly and becomes syrupy.
  6. Transfer cooked pasta directly into the skillet with the mushroom mixture. Toss well over low heat for 1-2 minutes, adding reserved pasta water a splash at a time until you reach your preferred consistency — the sauce should coat each noodle without pooling at the bottom.
  7. Remove from heat and stir in fresh parsley. Serve immediately with grated Parmesan on top.

Nutrition

Calories: 580kcalCarbohydrates: 68gProtein: 19gFat: 24gSaturated Fat: 7gCholesterol: 20mgSodium: 520mgPotassium: 480mgFiber: 5gSugar: 6gVitamin A: 18IUVitamin C: 12mgCalcium: 90mgIron: 3mg

Notes

Substitutions: If you don't have white wine, use chicken broth plus a splash of apple cider vinegar. For the whiskey, any mid-shelf bourbon or even Irish whiskey works — I've made this with Jameson and Bushmills without missing anything.
Storage: Keeps in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth, as the sauce will thicken when cooled.
Serving suggestion: This pairs beautifully with a simple green salad and some crusty bread for soaking up any extra sauce at the bottom of the bowl.

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